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American Flag Fruit Pizza Recipe

American Flag Fruit Pizza Recipe

A soft sugar-cookie fruit pizza topped with tangy cream-cheese frosting and fresh strawberries + blueberries arranged like the U.S. flag—festive, easy, and perfect for patriotic summer celebrations. Author: Use Default (Don’t show) Servings: 4 people Estimated Cost: $5 Times Prep Time: 0 days | 0 hours | 20 minutes (Show “0”) Cook Time: 0 days | 0 hours | 12 minutes (Show “0”) Resting Time (Custom Time Label): 0 days | 0 hours | 30 minutes (Show “0”) Total Time: 0 days | 1 hour | 2 minutes (Show “0”) Categories / Taxonomies Courses: Dessert, Snack Cuisines: American Keywords: American Flag Fruit Pizza Recipe, 4th of July dessert, patriotic dessert, fruit pizza, easy summer dessert
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Prep Time 20 minutes
Cook Time 12 minutes
30 minutes
Total Time 1 hour 2 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • Cookie Crust
  • 1 tube 8 oz / 225 g refrigerated sugar-cookie dough (or 1 1/4 cups homemade cookie dough)
  • 1 tbsp all-purpose flour for dusting hands/pan, optional
  • Cream-Cheese Frosting
  • 4 oz 115 g cream cheese, softened
  • 2 tbsp unsalted butter softened
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Pinch fine salt
  • Fruit Flag Topping
  • 3/4 cup fresh blueberries
  • 1 1/2 cups fresh strawberries hulled and sliced lengthwise
  • Optional Shiny Glaze
  • 2 tbsp apple jelly or apricot jam seedless
  • 1 tsp water

Equipment

  • 1 – Rimmed baking sheet (Quarter sheet pan 9x13 works; or 9x9 square)
  • 1 – Mixing bowl (large)
  • 1 – Hand mixer or stand mixer
  • 1 Measuring cups & spoons
  • 1 – Silicone spatula
  • 1 Parchment paper
  • 1 – Small saucepan (for optional glaze)
  • 1 – Cooling rack
  • 1 – Chef’s knife & paper towels (for slicing/drying fruit)

Method
 

  1. Heat oven & prep pan: Preheat oven to 350°F (175°C). Line a rimmed baking sheet or 9x9 pan with parchment.
  2. Form crust: Press the sugar-cookie dough evenly into a rectangle (about 1/4-inch thick). Lightly flour fingers if sticky.
  3. Bake: Bake 10–12 minutes until just set and lightly golden at edges. Do not overbake. Cool on a rack 15 minutes, then chill 15 minutes until firm.
  4. Make frosting: Beat cream cheese and butter until smooth (about 1 minute). Add powdered sugar, vanilla, and a pinch of salt; beat until fluffy.
  5. Dry fruit: Rinse blueberries and strawberries; pat very dry with paper towels to avoid watering down the frosting.
  6. Frost crust: Spread frosting over the cooled cookie crust, leaving a tiny border.
  7. Create the “stars” field: In the top-left corner, arrange blueberries in neat rows to form the blue canton.
  8. Add the “stripes”: Lay strawberry slices in horizontal rows to create red stripes, leaving thin white frosting stripes between.
  9. Optional glaze: Warm jelly and water in a small saucepan just until melted; brush lightly over fruit for shine.
  10. Chill & serve: Chill 15–30 minutes to set. Slice into rectangles so each piece shows the flag design. Serve cold.
  11. Nutrition (per 1 serving)
  12. (Approximate; for guidance only)
  13. Calories: 410 kcal
  14. If you use a lighter yogurt frosting or a thinner crust, calories will be lower.

Notes

Make-ahead: Bake the cookie crust up to 1 day ahead. Frost and decorate within 4–6 hours of serving for freshest look.
Moisture control: Thoroughly dry fruit; excess juice softens frosting.
Scaling: For 8–10 servings, double everything and use a half-sheet pan; bake 12–14 minutes.
Lighter swap: Replace half the cream cheese with Greek yogurt and reduce powdered sugar to taste.